Khandvi is a Gujarati dish comprised of besan flour, buttermilk , and spices. It’s normally eaten as a breakfast dish or as a teatime snack.
Khandvi is a Gujarati dish that’s made by deep frying skinny, crisp, spherical dough in oil after which rolling it up with savory components.
The dish originated within the state of Gujarat, India. It’s typically served as an appetizer or as a part of an Indian meal.
This dish consists of gram flour (chickpea flour) combined with buttermilk which makes it crispy and savory. Historically served with spicy chutney comprised of tamarind, garlic, ginger and pink chili powder.
Khandvi Recipe
Khandvi is a Gujarati dish comprised of besan flour, buttermilk , and spices. It’s normally eaten as a breakfast dish or as a teatime snack.
Elements for Khandvi
- 1 cup Besan Flour
- 1/4 tsp Turmeric Powder
- 2 cup Buttermilk skinny
- 2 tbsp Oil
- as required Water
- as per style Salt
For Seasoning:
- 2 tbsp Coriander Leaves chopped
- 4 Inexperienced Chillies chopped
- 2 tbsp Coconut scrapped or grated
- handful Curry Leaves
- 1 tsp Mustard Seeds
- 2 tsp Sesame Seeds
- 1/4 tsp Asafoetida
- 1 tbsp Oil
How one can make Khandvi
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In a bowl, combine the besan, buttermilk, turmeric powder and salt.
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Add sufficient water to make a batter.
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In the meantime warmth oil in a heavy pan.
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Add the besan batter and stir vigorously to stop any lumps.
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Hold stirring till cooked for about 7 to eight minutes.
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Take a ladleful of the batter and pour it onto a big plate and unfold it evenly and thinly as potential.
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Enable it to chill.
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As soon as cooled, reduce into 2 inch large strips.
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Roll every strip fastidiously and hold apart.
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Sprinkle the chopped coriander and grated coconut on prime.
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Warmth oil in a small pan.
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Add the asafoetida, cumin seeds, curry leaves and chillies.
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Fry for 10 seconds and add the sesame seeds.
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Shortly stir and pour this over the rolls.
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Serve directly with chutney of selection.
